The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Table of Contents
- The BEST Oatmeal Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies Ingredients
- Can Raisins Be Added?
- Can I Add Other Mix-Ins?
- How to Make Oatmeal Chocolate Chip Cookies
- Do I Have to Chill the Cookie Dough?
- What’s the Best Type of Oatmeal for Oatmeal Cookies?
- Why Didn’t My Cookies Spread in the Oven?
- Do I Really Have to Add 1 Tablespoon of Vanilla?
- Storage Instructions
- Recipe Variations to Try
- The Best Oatmeal Chocolate Chip Cookies Recipe
- More Oatmeal Cookie Recipes:
The BEST Oatmeal Chocolate Chip Cookies
I have so many oatmeal cookie recipes. And chocolate chip cookie recipes.
But didn’t have ‘my perfect’ good old-fashioned oatmeal chocolate chip cookie recipe until now.
These are the best oatmeal chocolate chip cookies I’ve had, and I’m super picky about oatmeal cookies.
Oatmeal cookies, when done right — and by that I mean soft, chewy, and not over-baked — are some of my favorites. The chewiness, the perfectly hearty texture, the nuttiness of the oats, and all the chocolate made these a new favorite twist on a classic.
I adapted my Oatmeal Scotchies recipe and used chocolate chips instead of butterscotch.
I like that the recipe only makes 11-12 medium/large cookies, perfect if you don’t need too much of a good thing laying around. Double it if you have a big family or an amazing metabolism.
I love this base because the cookies are soft, chewy, and hearty without feeling like I need to take them on a mountain hike. Sometimes oatmeal cookies get a little too oaty and hearty. I want a cookie, not a granola bar.
But if there aren’t enough oats used, I find myself wanting more texture and chewiness.
The cookies are thick enough, but not too thick. Overly thick thick oatmeal cookies can turn dry or cakey, a total deal-breaker. Conversely, they’re not too thin, which is good because there’s nothing more unsatisfying than biting into a paper thin cookie.
I dare you to try to keep your hands out of the cookie jar.
Oatmeal Chocolate Chip Cookies Ingredients
To make these chewy oatmeal chocolate chip cookies, all you’ll need is:
- Egg
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Cinnamon
- Baking soda
- Salt
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Can Raisins Be Added?
If you like raisins or nuts in your oatmeal cookies, feel free to add a handful of either. But for anyone who dislikes oatmeal raisin chocolate chip cookies, your wishes have been granted. Just loads of melty chocolate in these babies.
Can I Add Other Mix-Ins?
Absolutely! I’ve provided some mix-in options just above the recipe card (scroll to the bottom of this post to see). M&M’s, chopped nuts, raisins, etc. would all work.
How to Make Oatmeal Chocolate Chip Cookies
This is such a simple chocolate chip oatmeal cookies recipe. I saw no reason to complicate a classic!
Here are the basic steps to making truly the best oatmeal chocolate chip cookies:
- In a large bowl or stand mixer, cream together the butter, sugars, egg, and vanilla. This will take about 4 minutes.
- Then, add in the oats, flour, cinnamon, baking soda, and salt. Stir in the chocolate chips last.
- Use a 1/4 cup measure (or a large cookie scoop) to scoop the dough into balls.
- Place the cookie dough balls on a plate, cover with plastic wrap, and refrigerate for at least 2 hours.
- Once the cookie dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. You do NOT want to over bake these cookies!
Do I Have to Chill the Cookie Dough?
Yes! You can NOT bake with unchilled dough. The cookies will bake thinner, flatter, and be more prone to spreading.
What’s the Best Type of Oatmeal for Oatmeal Cookies?
To make perfectly chewy oatmeal chocolate chip cookies, I recommend using old-fashioned oats (sometimes called rolled oats).
Instant oats are more finely ground and can act like a flour, which results in drier cookies. And steel cut oats
Why Didn’t My Cookies Spread in the Oven?
When cookies don’t spread it’s usually a result of an over-floured dough. If you used a heavier hand when measuring the oats, flour, or both, your cookies may not spread properly.
When measuring out the flour, scoop it out of the bag with a spoon rather than dip the entire measuring cup into it.
Do I Really Have to Add 1 Tablespoon of Vanilla?
Yes, you need to add 1 TABLESPOON of vanilla extract to the dough, not 1 teaspoon. I always add more vanilla to my baked goods because I really want the flavor to pop!
Storage Instructions
You can prepare the cookie dough up to five days in advance. As long as it’s stored in an airtight container or is tightly covered in plastic wrap, you can leave it in the fridge.
After five days, the cookie dough needs to be frozen. You can bake the dough straight from the freezer, just add a minute or two to the bake time.
Note that the baked cookies can also be frozen for up to three months.
Recipe Variations to Try
I think this recipe makes the best oatmeal chocolate chip cookies as written, but there are a couple variations you can try if desired.
- Add cinnamon: Add 1/2 to 1 teaspoon ground cinnamon to the dough.
- Add raisins: You can add up to 1/2 cup raisins to the recipe as written.
- Add nuts: Chopped nuts of any kind will work. You can add up to 1/2 cup.
- Add M&M’s: Use a mixture of M&M’s and chocolate chips in the dough.
- Use mini chocolate chips: Use 1 cup. Just note that the chocolate distribution will differ from what you see in the photos above.
Note that you can add up to 1 1/2 cups mix-ins TOTAL to the oatmeal cookie dough. So if you want to add raisins and / or nuts, you can only add 1/2 cup total to the 1 cup of chocolate chips in the dough.
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The Best Oatmeal Chocolate Chip Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, softened to room temp (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole rolled oats, not instant or quick cook
- ¾ cup all-purpose flour
- ½ to 1 teaspoon cinnamon, added to taste
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- 1 heaping cup semi-sweet chocolate chips
- ½ cup raisins or nuts, optional and to taste
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Oatmeal Cookie Recipes:
I have many oatmeal cookie dough bases, as well as countless other cookie recipes that use oatmeal, but my favorites are below.
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies — No butter and no mixer used in these easy cookies dripping with chocolate!
Soft and Chewy Oatmeal Scotchies Cookies — My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!
Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} — Soft, chewy, easy, no-mixer, no-egg cookies!
Originally published November 6, 2014 and Republished with updated text May 19, 2021.
I just made this and… THEY WERE AMAZING! thank you so much for this recipe
Thanks for trying the recipe and I’m glad it came out great for you!
Hello! I am so anxious to bake these. The pictures look delicious and everyone’s comment is positive. I would like to add raisins to mine though, but not overdue it. What would be an appropriate portion?
I’d guess 1/2 to 3/4 cup.
really quite fond of all your recipes! Thank you for existing and sharing these delish recipes.
tons of thanks from the foothills in Colorado.
Hi Averie
thanks for posting this recipe! i tried it and it was delicious though i had a problem.
i halved the sugar in the recipe as i dont take sweet stuff that well, my cookies had a strong baking soda after taste. could it be due to the sugar level?
Yes, it’s absolutely due to reducing the sugar. Make as directed next time and you won’t have that problem. These aren’t an overly crazy sweet cookie and I don’t think you’ll find them too sweet when made as directed.
Okay tried it twice with and without pecans and both times was so good! Description was on point with the perfect ratio of oat and flour. Oaty but still a cookie. Delish
Thanks for trying the recipe and I’m glad it came out great for you! Both ways! :)
Can I add pumpkin purée to this recipe? What would you recommend?
I would recommend this recipe instead
https://www.averiecooks.com/soft-and-chewy-pumpkin-oatmeal-chocolate-chip-cookies/
Simply awesome!!! :) Thanks for sharing!
Hi! Excited to try these out! If i’m not planning on adding anything extra like raisins or nuts is the recipe going to turn out fine? You say to add a final half cup of something extra, so I’m wondering if you typically add this or not? Do you just add more chocolate chips? Thank you! :)
When you’re adding the add-in’s, just use common sense. You don’t want the batter to become crazy overwhelmed with add-in’s. Add as much as you think it can comfortably hold. Enjoy!
I am doubling the recipe to take to a party and I’m wondering if there is any ingredients that shouldn’t be doubled? Perhaps the vanilla? 2 Tbs seems like a lot and I’ve had cookies come out too vanilla flavored in the past! Thank you for the wonderful recipe!
I haven’t ever doubled this recipe but if you are leery about adding too much vanilla, start with less and then add more if you think it needs more.
I am not a fan of “cakey” cookies, especially not oatmeal chocolate chip ones. This recipe advertised delicious, chewy, chocolaty cookies and did not disappoint! I stuck to the recipe and didn’t add any raisins (in my opinion, they have no place in cookies). The ratio of chocolate chips and oatmeal to cookie gives you a healthy mouthful in every bite. I found my new go-to recipe!
Thanks for trying the recipe and I’m glad it came out great for you and that you have your new go-to recipe!
Hi, I’m somewhat new to your blog, I made these cookies a couple of months ago as I was really craving a hearty chocolate chip oatmeal cookie, I added some dried cranberries as well as I wanted something tangy in there, and I have to say, it turned out to be one if not the best cookies I have ever had. I wanted to come back and share this, thank you so much for sharing your recipes. So far I’ve also made your “miracle” cookies which turned out well also..I’m excited to try out more of your recipes soon!
Thanks for trying the recipe and I’m glad it came out great for you to the point they’re one of the best, if not THE best, cookie you’ve ever had! What great praise – thanks! The cranberries sound great and glad you enjoyed the Miracle Cookies, too!
These Oatmeal Chocolate Chip Cookies are my go to recipe! They are amazing! I don’t chill them (because I’m impatient!), and I’ve discovered that they don’t need to be refrigerated! They don’t run and they are plump like yours in the picture! Thanks so much for the recipe! They are amazing!
Thanks for trying the recipe and I’m glad it came out great for you even without chilling!
Hi
I can’t wait to try these! Did you use regular or large oats?
I used Quaker Old-Fashioned Whole Rolled Oats.
I made these for a special elderly man. They turned out amazing! Best ever, thanks.
Thanks for trying the recipe and I’m glad it came out great for you! (and the elderly man! :) )
Averie, I find that when I’m craving sweets and I want to try a new recipe, I ALWAYS go to one of yours that I’ve pinned. I do that because everything of yours that I’ve made comes out perfectly, and these cookies are no exception! Although…I have to admit that I accidentally pulled out my 3/4 cup measuring cup instead of my 1/2 cup, so we had a little bit more brown sugar in there. ;) No matter…just a little sweeter. These were amazing, not that I would have expected any less. Thank you!
Thanks for trying the recipe and I’m glad it came out great for you and that my other recipes do too! Glad everything has come out perfectly and that you’re happy :)
Please, please, please give weight of ingredients for cooks and bakers in Europe. ‘Cups’ and ‘sticks’ mean nothing to us and conversion charts do not agree – surely 4 oz is a more accurate measurement anyway.
I use both and since I live in Europe and someone asked for the recipe — I translated it to grams. Hope this helps!
1 large egg
113g (1/2 cup) unsalted butter (1 stick)
120g (1/2 cup) light brown sugar, packed
60g (1/4 cup) granulated sugar
1 tablespoon vanilla extract
175g (1 1/2 cups) old-fashioned whole rolled oats (not instant or quick cook)
130g (3/4 cup) all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
pinch salt, optional and to taste
200g (1 heaping cup) semi-sweet chocolate chips
120ml on a liquid measuring cup (1/2 cup) raisins or nuts, optional and to taste
Thanks for sharing your gram measurements!